Categorized | Beef, Chicken, Fish, Pork

How to make the green seasoning paste that’s so unique to Caribbean cuisine.

Posted on 01 April 2009
Tags: , , , ,

The one key ingredient when it comes to cooking any meat or fish dish in the Caribbean, is the green seasoning mix that’s used in the marinating process. Before we go on I’d like to mention a couple things. This recipe usually calls for 2 key ingredients “shado beni” and “Spanish thyme” (aka podina), both of which I can’t get readily get here in Canada, unless I source out a Thai or Caribbean specialty store. For the “shado beni” I’ve substituted in cilantro, which is somewhat similar but less pungent and I’ve left out the Spanish thyme. If you’re based in the Caribbean or can get those 2 ingredients, please use with caution since they can easily overpower the green seasoning with it’s strong flavors. I also couldn’t get the pimento peppers, so I opted for 1 banana pepper, but you can also use a Cubanelle

There are several variations of this seasoning mix, but this is one that I’ve tested and perfected over the years.

You’ll need…

1 bundle of Cilantro (about 1-2 cups)
1 stalk of celery (include leaves if you have it)
1 head or garlic (about 11 cloves)
4 green onions (scallions)
1 bunch of fresh thyme (about 3/4 cup)
1/4 cup of water
pinch of salt (optional)
2-3 shallots (optional)
2 pimento peppers (1 banana pepper or 1 Cubanelle)

*Food processor or blender.

Peel, trim and wash the ingredients and let drain.

caribbean-green-seasoning

Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.

how-to-make-trinidad-green-creole-seasoning

creole-seasoning-mix-trinidad

Add all the ingredients into your food processor or as in my case,  a blender (I’m sure my wife is mad at me for showing you our prehistoric blender)… including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.

trinidad-green-seasoning-recipe

Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.

creole-trinidad-seasoning

After a few pulse actions you’ll find that everything blends together quite easily. Here’s a picture of the finished green seasoning :

green-seasoning-caribbean

Storage Tips!

From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.

You can also get a couple ice cube trays from the dollar store and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.

You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!

Happy cooking

Be sure to leave me your comments or suggestions.

Forgot to mention… this makes about 3 cups of green seasoning.

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147 Responses to “How to make the green seasoning paste that’s so unique to Caribbean cuisine.”

  1. David Reynolds says:
    August 21, 2011 at 3:18 pm

    Great recipe for the Green sauce/marinade! FYI, many Mexican or Latin American markets carry 'Culantro' which is the same [or closely related] plant as Shado beni. I have used Mexican Oregano in place of the Spanish Thyme. It seems to work well. The following website sells the plant in a pot so you can grow your own. I sent an order for one last week.

    Reply
  2. David Reynolds says:
    August 21, 2011 at 3:27 pm

    Also, the Spanish Thyme is called Indian Borage, or Pathar choor in India. Maybe it could be purchased at an Indian market.

    Reply
  3. debbie says:
    August 23, 2011 at 1:29 pm

    hi chris great to get all these new recipes love trying new things in the kichen my hubby enjoys eating every thing , i will be doing this green seconing this weekend ill be cooking for 30 people i no there going to love it all thanks

    Reply
  4. warren g says:
    September 9, 2011 at 7:20 pm

    Like you, I grew up watching "kick ups" at Pyramid in down town Port of Spain, was no match against my brothers as Scorpion or Snake, should have been Silver Fox or Norther Kicks. Like you, my father made a beef stew; to this day I think his secret ingredient is EVOO. My curiousity did kill me when I enrolled to see if men did fly, and never got my father's receipe, so I came to realize from my mentor Chuck Norris " that which is basic is most effective" ,so instead of green sauce I like the alternative ingredients: cilantro, thyme and scallion which you pointed out , maybe one day for a Max Mad in NY.

    Reply
  5. Cherilyn says:
    October 2, 2011 at 4:03 pm

    Thanks so much for the recipe!! It was just like Trinidad green seasoning!! Love it!!!

    Reply
  6. Pat Hall says:
    October 3, 2011 at 7:22 pm

    If you really want some 'Shado Beni' & 'Big Thyme' (aka Spanish thyme), check out the "Richters' Herbs" website. They have the plants, and if you are near Toronto, you can probably go to their greenhouses to get the plants.
    Good Luck & thanks for your web-site.
    I enjoy trying Caribbean recipes.

    Pat Hall, Windsor , Ontario

    Reply
  7. lily garrant says:
    October 19, 2011 at 7:08 pm

    thank you for recipes very detailed lily

    Reply
  8. judy ali says:
    October 20, 2011 at 9:56 pm

    thanks a lot i love to use a lot off seasoning in my food

    Reply
  9. marledebakker says:
    November 4, 2011 at 8:31 pm

    Hi Chris, love your recipes, I live in Aruba and actually grow Shado Beni just to get the right taste, how many leaves would you use in a pies and rice dish, with let's say 1 cup of rice, I use one leave because I' am afraid it would be too much if I use more. Is that the right amount? Keep your dishes coming, I enjoy them lot.

    Reply
  10. Suze says:
    December 20, 2011 at 9:57 pm

    Sounds very good! You mentioned the cilantro subsitution isn't as pungent. If you can find culantro, it has a stronger flavor and might get you closer to the flavor you want. Daisy Martinez uses both cilantro and culantro in the sofrito she calls indispensable (recipe on her website). I'd never heard of culantro before watching her make sofrito. I can't always find culantro so I don't get fixated on having it. However, I've found it may turn up here in a predominately Asian mart or in a Latino store. Might be worth poking around if you have stores of either kind in your neck of the woods.

    Reply
  11. Lonnita says:
    December 29, 2011 at 5:17 pm

    I just made this! Ty Chris! I'm making the stew curry chicken now and I'm very excited!

    Reply
  12. Cian says:
    January 2, 2012 at 6:18 pm

    Great recipe. Here's my suggestion for storage for the whole batch or the batch that you freeze…. Pour the mixture into an ice tray, once frozen put the frozen blocks into a ziplock bag. And when you need green seasoning take out the blocks you need and defrost it.

    Reply
  13. Latosha says:
    January 9, 2012 at 12:18 pm

    Hi Chris, forgive me, I am a new cook…Do you use the green seasonings in addition to the seasonig listed for each dish, alone or is this something you add a teaspoon here and there to your fav dishes?

    Reply
  14. Jennifer says:
    January 24, 2012 at 7:10 pm

    Hi chris this is jennifer, thank you for including me in your site on carrbbbean pot. I like the recipes so far. I look forward to lots more. i use a food processor and I don't use any water, because the seasoning itself springs a lot of water, i just add a little salt to it and bottle it out and freeze it also.

    Reply
  15. kathleen says:
    January 25, 2012 at 6:53 pm

    hi Chris,
    I'm from Trinidad . I use this seasoning alot, and store it in small containers, however I have to say that I have alot of cracked containers trying to get some of the seasonings out to use.Will try the ice cube trays or the zip lock bag idea.nice tip.Less costly :-)

    Reply
  16. Nevine says:
    February 1, 2012 at 3:24 am

    Hi Chris, glad I came across your website- tried the Green Seasoning yesterday and used it to make stewed chicken- excellent results! Thanks!

    Reply

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